Mumbai Double Beef & Spiced Potato Salad

Name: Mumbai Double Beef & Spiced Potato Salad with Cucumber & Mint Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 potato; 1 onion; 1 tomato; 2 clove garlic; 1 cucumber; 1 bag herbs; 2 packet beef strips; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 packet Roasted Peanuts & Cashew Mix; ½ sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend

with Cucumber & Mint Yoghurt

Get up to $175 off

Secure that apron because you'll be cooking up some spiced beef strips and roasting Indian-spiced veggies to golden perfection for dinner tonight. Paired with a crisp leafy salad, you're going to be surprised by the fun and fanciful flavour combinations that are sure to please.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Peanuts

•Tree Nuts

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

onion

tomato

2 clove

garlic

cucumber

1 bag

herbs

2 packet

beef strips

1 bag

salad leaves

1 packet

Roasted Peanuts & Cashew Mix

(Contains: Peanuts, Tree Nuts; )

½ sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2889 kJ

Fat29 g

of which saturates8.6 g

Carbohydrate37.1 g

of which sugars16.1 g

Protein72 g

Sodium567 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut red onion into wedges. Cut tomato into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over mild North Indian spice blend (see ingredients) and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Finely chop cucumber and mint. • In a small bowl, combine cucumber, mint and Greek-style yoghurt. Season to taste and set aside. • In a medium bowl, combine Mumbai spice blend, garlic and a drizzle of olive oil. Add beef strips, season with salt and toss to coat.

• When the veggies have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.

TIP: Cooking meat in batches over a high heat helps it stay tender.

• Add salad leaves and a drizzle of white wine vinegar and olive oil to the tray of roasted veggies. Season to taste and gently toss to combine. • Divide spiced potato salad between plates. • Top with Mumbai beef strips and roasted peanut & cashew mix. • Drizzle over herbed cucumber yoghurt to serve.